Collard Greens with Chorizo

Collard greens may be the best green you can eat for you to lower cholesterol.  I suggest you read

Collard Greens with Chorizo website on the specific benefits.  I go to this site often to get nutritional information on the ingredients I cook with.
Collard greens look like big leathery gray-green leaves and are typically considered a southern crop.  Most southerners would cook this up with bacon, but I decided to use Chorizo as it is readily available fresh here and has wonderful flavor.

For those of us in Southern California, a good source for collards is Varrata foods, the Mexican grocery store.  You will be able to get fresh greens there at better prices than any other market around. I have found usually between 79 and 99 cents a bunch in season.   They also show up at farmers markets in the area as they grow locally.  If you drive the 126, you can see them growing in some of the fields, their gray-green leaves are easily distinguishable.

Collards are also low in fat and full of vitamins – a cup of steamed collards has only 50 calories.  A cup of collards goes a long way as they don’t break down like spinach and therefore are more mouth satisfying and filling.

I’ve heard folks cooking collards for hours, but this recipe I cooked for about 45 minutes on low.  You don’t have to cook it that long, it’s nice to leave some chew in therm.  Don’t cook them too long though, apparently they will start to smell sulfery – like overcooked cabbage.  Mine didn’t and they tasted superb – a big hit, so I guess I didn’t over cook them.  Good Luck!

Collard Greens with Chorizo by Debra Crawford
Serves 4 – 6

2  –  Bunches of Collard Greens (each bunch is generally 12 leaves) ribs removed and discarded.
1 –  Medium Onion, Chopped (1 cup)
1/2 – Cup (approximately 6 inches) Chorizo, removed from casing.  You can also use Soyrizo for vegetarians, or a few strips of bacon, or 1 Italian sausage.
1 – Cup White Wine
2 – Cloves Garlic, minced
1/2 – 6 oz Can Tomato Paste (3 oz)
1 – 2 Tablespoons Brown Sugar
1 –  Dash Balsamic Vinegar (1 teaspoon) or Red Wine Vinegar
Juice of 1/2 lemon
Salt and Pepper

Rinse collard greens and remove ribs on larger leaves.  To do this easily, fold leaf length ways and slice along rib.  See picture below.  Slice leaves into strips approximately 1/2 ” wide.

In large pot, brown chorizo and onions until onions are softened and chorizo is nearly done.  Add wine to deglaze the pan.  Add greens, garlic, tomato paste, 1 Tablespoon brown sugar and vinegar.  Stir and add enough water to just barely cover the greens.  Salt and pepper.  Bring to a boil, cover, reduce to simmer, and simmer for 1/2 hour.  Test for sweetness, and add 1 additional tablespoon of brown sugar if necessary.  Add lemon juice and continue simmering with the lid off to simmer off excess liquids until greens are cooked to desired tenderness.

Removing the rib

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